Jump to Recipe

There’s something about the cozy, warm aroma of pumpkin spice that just feels like a hug in food form. And honestly, who says that feeling should be reserved for lattes and baked goods? I wanted to create a snack that gives you that same autumnal comfort but actually fuels your day—something you can grab when you’re rushing out the door or need a little pick-me-up in the afternoon. These Pumpkin Spice Protein Balls are the answer. They’re incredibly simple to make—no baking required, just a bit of mixing and rolling. The texture is wonderfully soft and chewy, with little pops of crunch, and the flavor… oh, the flavor is pure pumpkin pie bliss, but packed with good-for-you ingredients. They’re the perfect little treat to have stashed in your fridge for when a craving strikes.

Recipe Overview

Why You’ll Love This Pumpkin Spice Protein Balls

They’re the ultimate grab-and-go snack. Seriously, just mix, roll, and chill. In under 30 minutes, you’ll have a whole batch of these little energy bites ready to power you through your busiest days.
The flavor is pure autumn nostalgia. We’re talking warm cinnamon, a hint of ginger, and that unmistakable cozy pumpkin taste—it’s like eating a no-bake pumpkin pie, but one that’s actually good for you.
They’re surprisingly satisfying. Thanks to the combo of protein powder, oats, and healthy fats from the nut butter, these balls are genuinely filling. One or two can honestly keep you going for hours, staving off those mid-afternoon slumps.
They’re endlessly customizable. Not a fan of pecans? Use walnuts. Out of maple syrup? A little honey works beautifully. You can really make this recipe your own with what you have on hand.

Ingredients & Tools

1 cup old-fashioned rolled oats
1/2 cup vanilla or unflavored protein powder
1/3 cup pure pumpkin puree (not pumpkin pie filling)
1/3 cup almond butter or cashew butter
3 tablespoons pure maple syrup
1 tablespoon chia seeds or ground flaxseed
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1/4 cup finely chopped pecans
2 tablespoons mini chocolate chips (optional, but highly recommended)

Tools: A medium mixing bowl, a spatula, a small cookie scoop (optional but helpful), and an airtight container for storage.

The quality of your pumpkin puree and nut butter really makes a difference here—using pure, unsweetened versions ensures you control the sweetness and get that true, clean pumpkin flavor shining through.

Nutrition (per serving)

Calories: 125 kcal
Protein: 7 g
Fat: 6 g
Carbohydrates: 11 g
Fiber: 2 g

Serves: 14 balls | Prep Time: 15 minutes | Chill Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pumpkin Puree Power. It is absolutely crucial that you use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, and it will throw off the entire balance and texture of your protein balls.
The Stickiness Factor. The dough will seem a bit sticky when you first mix it—this is totally normal! Don’t be tempted to add more dry ingredients. The chilling time is what firms them up perfectly, I promise.
Pick Your Protein. A vanilla whey or plant-based protein powder works beautifully. If you use an unflavored one, you might want to add an extra dash of vanilla extract to boost the flavor.
Nut Butter Notes. I love the mild flavor of almond or cashew butter here, but creamy peanut butter works too. Just make sure it’s the drippy, natural kind, not the super-stiff, processed type.

How to Make Pumpkin Spice Protein Balls

Step 1: Combine your dry ingredients. In your medium mixing bowl, add the old-fashioned rolled oats, protein powder, chia seeds, pumpkin pie spice, and sea salt. Give this a good whisk with a fork or a small whisk. You’ll notice this helps to break up any little clumps in the protein powder and ensures the spices are evenly distributed throughout the mixture. This is the foundation of your flavor, so don’t skip this mixing step!

Step 2: Bring in the wet ingredients. To the same bowl, add the pumpkin puree, your nut butter of choice, and the pure maple syrup. Now, grab your spatula—this is where the magic happens. Start folding everything together. At first, it might look a bit crumbly and dry, but keep going. After a minute of mixing, you’ll see it start to come together into a thick, slightly sticky dough.

Step 3: Fold in the fun bits. Once your dough is uniformly mixed, it’s time for the texture additions. Sprinkle in the finely chopped pecans and those glorious mini chocolate chips, if you’re using them. Fold them in gently until they’re evenly dispersed. You’ll get little pockets of nutty crunch and melty chocolate in every single bite, which honestly makes these so much more interesting.

Step 4: The chill-out session. This is the most important step for the perfect texture! Cover the bowl with some plastic wrap or a lid and pop it into the refrigerator for about 20 minutes. This allows the oats and chia seeds to absorb some of the moisture, which makes the dough much less sticky and far easier to roll.

Step 5: Roll them up! After chilling, your dough should be firm to the touch. Using a small cookie scoop (about 1 tablespoon in size) makes this process incredibly easy and ensures all your balls are the same size. Scoop the dough, then roll it firmly between your palms to form a smooth ball. If you find the dough is still sticking a bit, lightly dampen your hands with water—this creates a non-stick barrier.

Step 6: Final set and store. Place your rolled protein balls on a plate or baking sheet lined with parchment paper. You can give them one more quick chill for 10 minutes to really set, or you can just transfer them directly into an airtight container. They’ll keep beautifully in the fridge for up to a week, or you can freeze them for a future snack attack.

Serving Suggestions

Complementary Dishes

A warm bowl of apple cinnamon oatmeal — The cozy, spiced flavors are a match made in heaven, and the soft oatmeal contrasts wonderfully with the chewy texture of the balls.
A simple green salad with a tangy vinaigrette — The bright, acidic notes of the salad provide a lovely, refreshing counterpoint to the sweet and earthy flavors of the pumpkin spice.
A cup of Greek yogurt with a drizzle of honey — This adds an extra protein punch and creamy element, making it feel like a more complete, balanced breakfast or snack.

Drinks

A hot cup of chai tea — The cardamom and black tea notes in chai complement the pumpkin pie spices beautifully, creating a deeply warming and aromatic experience.
A cold glass of almond milk — It’s simple, creamy, and lets the flavor of the protein balls be the star, while also helping to wash down the dense texture.
A frothy pumpkin spice latte (of course!) — Go all-in on the theme! The coffee provides a nice bitter contrast that keeps the snack from feeling too sweet.

Something Sweet

A small square of dark chocolate — A piece of high-quality, 70% dark chocolate alongside one of these balls is an incredibly sophisticated and satisfying way to end a meal.
A baked apple with cinnamon — It continues the warm, spiced fruit theme and feels like a wholesome, almost dessert-like treat without being overly indulgent.
A dollop of coconut whipped cream — For those times you want to feel extra fancy, a little cloud of coconut cream turns these simple balls into a decadent-feeling dessert.

Top Mistakes to Avoid

Using pumpkin pie filling instead of puree. I know I’ve said it before, but it’s the number one mistake! Pie filling will make your balls far too sweet and soupy, and they’ll never firm up properly.
Skipping the chilling time. I get it, you’re excited to try them. But if you try to roll the dough right away, you’ll end up with a sticky mess on your hands. The chill is non-negotiable for the right texture.
Using quick oats instead of old-fashioned. Quick oats are more finely ground and will absorb too much moisture, resulting in a pasty, dry texture. The heartier old-fashioned oats give you that perfect chewy bite.
Over-measuring the pumpkin. Be sure to level off your measuring cup. Too much pumpkin puree adds excess water, which can make the balls too soft and prevent them from holding their shape.

Expert Tips

Tip: Toast your oats and pecans. If you have an extra five minutes, spread the oats and chopped pecans on a baking sheet and toast them at 350°F (175°C) for 5-7 minutes until fragrant. This deepens their flavor immensely and adds a wonderful nuttiness to the final product.
Tip: Get a perfect roll with damp hands. If you find the dough is still sticking to your palms during the rolling stage, just lightly wet your hands with cold water. It creates a thin barrier that prevents sticking without adding any extra moisture to the balls themselves.
Tip: Create a flavor-infused roll. For a fancy finish, try rolling your finished balls in a coating. A dusting of cinnamon, a roll in shredded coconut, or even some crushed graham cracker crumbs can add another layer of texture and flavor.
Tip: Double the batch for the freezer. These balls freeze exceptionally well. Just place them in a single layer on a parchment-lined tray to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months, and you can grab one straight from the freezer—it’ll thaw in about 10 minutes.

FAQs

Can I make these without protein powder?
Absolutely, you can! The protein powder does help with binding and structure, so if you omit it, you’ll need to add a substitute. I’d recommend using an additional 1/4 cup of oat flour (just blitz some rolled oats in a blender until fine) and maybe an extra tablespoon of nut butter to help bring the dough together. The texture will be a bit softer, but they’ll still be delicious.

Why are my protein balls too soft and not holding their shape?
This usually points to one of two issues: either there was too much pumpkin puree or not enough chilling time. Make sure you’re using a level measuring cup for the pumpkin and that you’re giving the dough a full 20 minutes in the fridge before rolling. If they’re still soft after rolling, a longer chill in the fridge will firm them up significantly.

Can I use a different nut or seed butter?
Of course! Sunflower seed butter is a great nut-free alternative. Just be aware that if you use peanut butter, its stronger flavor will come through more prominently, which can overshadow the delicate pumpkin spice. Cashew or almond butter are my top picks for letting the pumpkin shine.

How long do these last, and how should I store them?
They are best stored in an airtight container in the refrigerator. They’ll stay fresh and maintain their perfect texture for about 1 week. You can also freeze them for up to 3 months. I don’t recommend leaving them at room temperature for more than a couple of hours, as they can become too soft.

Can I add other mix-ins?
Please do! This recipe is a fantastic base. Dried cranberries or raisins would be lovely. You could swap the pecans for walnuts or even pepitas for a different crunch. A dash of vanilla extract or even a pinch of espresso powder to deepen the flavor would also be wonderful additions. Get creative!

Pumpkin Spice Protein Balls

Cost Level $

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine American, dessert

Servings 14

Total Time 35 minutes

Dark Mode

Keep Screen On

Make these easy, no-bake Pumpkin Spice Protein Balls for a healthy, protein-packed snack. Ready in minutes and full of cozy flavor! Get the simple recipe now.

Ingredients

For the Ingredients

1 cup old-fashioned rolled oats
1/2 cup vanilla or unflavored protein powder
1/3 cup pure pumpkin puree (not pumpkin pie filling)
1/3 cup almond butter or cashew butter
3 tablespoons pure maple syrup
1 tablespoon chia seeds or ground flaxseed
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1/4 cup finely chopped pecans
2 tablespoons mini chocolate chips (optional, but highly recommended)

Instructions

01
Combine your dry ingredients. In your medium mixing bowl, add the old-fashioned rolled oats, protein powder, chia seeds, pumpkin pie spice, and sea salt. Give this a good whisk with a fork or a small whisk. You’ll notice this helps to break up any little clumps in the protein powder and ensures the spices are evenly distributed throughout the mixture. This is the foundation of your flavor, so don’t skip this mixing step!
02
Bring in the wet ingredients. To the same bowl, add the pumpkin puree, your nut butter of choice, and the pure maple syrup. Now, grab your spatula—this is where the magic happens. Start folding everything together. At first, it might look a bit crumbly and dry, but keep going. After a minute of mixing, you’ll see it start to come together into a thick, slightly sticky dough.
03
Fold in the fun bits. Once your dough is uniformly mixed, it’s time for the texture additions. Sprinkle in the finely chopped pecans and those glorious mini chocolate chips, if you’re using them. Fold them in gently until they’re evenly dispersed. You’ll get little pockets of nutty crunch and melty chocolate in every single bite, which honestly makes these so much more interesting.
04
The chill-out session. This is the most important step for the perfect texture! Cover the bowl with some plastic wrap or a lid and pop it into the refrigerator for about 20 minutes. This allows the oats and chia seeds to absorb some of the moisture, which makes the dough much less sticky and far easier to roll.
05
Roll them up! After chilling, your dough should be firm to the touch. Using a small cookie scoop (about 1 tablespoon in size) makes this process incredibly easy and ensures all your balls are the same size. Scoop the dough, then roll it firmly between your palms to form a smooth ball. If you find the dough is still sticking a bit, lightly dampen your hands with water—this creates a non-stick barrier.
06
Final set and store. Place your rolled protein balls on a plate or baking sheet lined with parchment paper. You can give them one more quick chill for 10 minutes to really set, or you can just transfer them directly into an airtight container. They’ll keep beautifully in the fridge for up to a week, or you can freeze them for a future snack attack.